Enter The Dragon
Fiery Welsh Dragon Curry with baked Leek & Onion Bhajis
The 'Welsh' in this curry comes from Gaz's (Avant-Garde Vegan) use of Welsh vegetables however, Welsh produce or not, this curry certainly has a dragon's burn. Onion, chilli, garlic and ginger is the base of the curry (we did add some ground coriander, ground cumin and garam masala), before adding diced potatoes, tinned tomatoes and coconut milk, followed by cauliflower and chickpeas. Reserved cauliflower is mixed with yoghurt and spices then pan-fried until slightly charred. We served the curry with some of Gaz's baked Leek and Onion Bhajis, rice, and flatbreads (which we had left from our Peri Peri Skewers).